lemniscate

This. All the local airport rental cars (all the big agencies) here seem to have Florida plates. We are no where near Florida.

Well, I finally got around to trying this technique this year. I had *some* limited success. Two of the mason jars I used as vessels of color broke in the IP (out of 6). They were used jars, could have had hairline cracks I didn't notice I suppose. I was using the metal trivet, that could maybe contribute to breakage, possibly. I have a silicone trivet, maybe if I try this next year I will use it. I just gave up after 2nd broken jar and went back to cook eggs first, then color.

I always equated shredded wheat with eating tiny bones. I am not a fan of shredded wheat.

I know. That seems so civilized.

Here's another "carved" Pepin (pound) cake recipe. Shorey's Raspberry Cake

Found it recipe only, (I suppose legally shareable) on Food&Wine site. Holy Wow, it does sound good! Just realigned Easter cake/dessert offering this moment. The episode Heart and Soul, All in the Family is $2.99 to buy (US Amazon) or free with PBS Living 7 day trial.

Use it as a swizzle stick in a Bloody Mary, then eat it.

This has turned into an interesting thread to me for linguistic reasons. (the old joke of separated by a common language) flan ≠ flan, in Europe I have gathered. Flan in UK must mean a thin sponge cake layered with fruit and custard toppings. Using a tart or quiche removable bottom pan. (OP doesn't want a springform version). Flan across the Channel, in the US and Latin America is a baked custard with caramel topping that is made to be inverted at serving. Lots of special pans for this flan prep. So a flan in UK would require a tart pan, quiche pan, cake pan or "sandwich tin"(??) with removable bottom (NOT springform I guess)(I've been searching the Amazon UK site with glee). In the US, the pan the OP might look at would be a cheesecake pan. I have always made cheesecake in springform, so I wasn't aware there were "cheesecake pans". Amazon US has this version (eG-friendly Amazon.com link) which looks like a plain sided, deeper, removable bottom cheesecake/cake/flan/quiche/tart/etc (whatever the heck you want to call it) pan. I guess the trick is knowing the terms to search for? Maybe? This is a cheesecake pan on Amazon UK (eG-friendly Amazon.com link), but I still don't know if it is what OP is looking for .

To me, and this is just my opinion of the taste, it's a dashi umami flavor with a tang and sweetness. I have heard of people saying adding dashi powder to regular mayo to simulate. I have not tried that since I can get Kewpie around here. I have a half of a squeeze jar in the fridge right now and another unopened on deck.

There's a made in Japan Kewpie and a made in the USA kewpie. The USA version is cheaper than the import by a couple bucks consistently. I love the Deep Roasted Sesame Kewpie dressing also for an all around dipping sauce. Our local Costcos have started carrying both. I think CA Costcos have carried Kewpie for a long time. I don't care much for conventional mayo, I never used it on sandwiches, just mixed with other flavors in potato/egg/macaroni salads. I like Kewpie a lot. Mayo is a very polarizing topic it seems.

When I see this picture, I think of mushroom confit. It stores really well in fridge or freezer.

It sounds like you are describing a cheesecake pan. Those have removable bottoms, are smooth sided and come in varying depths. Amazon has many varieties.

Cooking Haru video has got me interested in Spam again. I didn't think that was possible.

When I cross the state line, migas becomes my breakfast choice, every place I've ever had them does them a bit different from each other. In-state is huevos rancheros, same versatility. I love to be surprised.

I grew up with cooked sauerkraut dishes, almost never had it raw that I can remember. Kapusta is a Polish noodle sauerkraut casserole with dried mushrooms and a lot of butter. It's still on my top 5 fave list.

Raw sauerkraut is just kraut right out of the crock/jar that is still fermenting. Heating kraut kills the probiotics and the kraut is no longer considered raw. No translation needed.

@heidihThe RB salt is very intense. My opinion is it's saltier and funkier in a much smaller amount than liquid.

I have a large jar of it. A little goes a loooooonnnnnngggg way. It'll take me years to use up. I bought it directly off Red Boat's website. At the time I bought, they had chocolate cashew bars made with the salt. Very interesting, good, but very interesting. Looks like now they are selling caramels.

A distant family member sold those. I believe they would do in-home parties, like Tupperware. Hence the inheritance of a collection. They also show up frequently in thrift shops, but few people now-a-days even recognize Guardian Ware. There were slip on bakelite handles sold separately to make the pots less burn-y out of the oven. Those domed lids are great, I use them on all kinds of pots, like frying pans.

LOL. I actually use whole eggs in my curd, like this recipe. I think I get my excess egg whites from making egg nog. Then I make Munavalgekook cake.

I make it with or without zest. Just omit the zest in any recipe if you don't have zest. I actually like curd better without zest. Lemon curd is still lemony without zest.

Freeze it in cubes : or : super-saturate it with sugar and make a lemon syrup for drinks and adding to dessert recipes or over fruit: or : make lemon curd : or : can it in pint jars for easy storage : or : mix it with white distilled vinegar to make a household lemon scented cleaner...........................

Limoncello is easy, don't over think it. I have a generic lemon tree in my backyard also. Zest the lemons and soak the zest (no white pith!) in the dark in a bottle of Everclear. Cheap vodka will work also. A month aging will do, but the end date is pretty wide open. I sweeten it after it's done. You can add cream to it and make the wonderful crema di limoncello also. I've made orangecello. I've made grapefruitcello also, but I don't recommend it since there is something in the GF zest that makes my tongue go numb.

Green cabbage cooked in the Instant Pot is a revelation to me. Sliced in wedges and layered on top of each other, (I put a couple of whole medium carrots at the bottom as a trivet). Salt, pepper, 1/2 cup water or broth, 4-6 minutes, Natural release. The sweetest, tender cabbage side. I usually put me IP outside when cooking cabbage, because, you know, cabbage fragrance.

FYI, World Market has Yaupon tea blends on sale (looks like no shipping, in store only). Yaupon Brothers